Recipe of the Week
Peloponnesian Pot Roast
Courtesy of
Beverly Rossman

This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the spaghetti.

Peloponnesian Pot Roast


2 1/2-3 pound Beef pot roast
8 cloves garlic-cut in half
Salt & pepper to taste
2 tablespoons cooking oil
Hot cooked spaghetti

3 cups tomatoe sauce
2 tablespoons brown vinegar
1 teaspoons ground nutmeg
6-8 whole cloves
1/2 teaspoons ground cinnamon
1/2 teaspoons ground allspice


Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster.

Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster.

Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender.

Remove meat to cutting board; keep warm.

Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top.

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